An elegant, delicious version of a breakfast favorite. The mouthwatering, hearty
flavors of piquillo peppers and manchego cheese (or goat cheese) are balanced
with creamy avocado and fresh eggs. This tasty frittata is perfect for a Sunday
brunch, but delicious any time.

3. In a separate bowl, whisk together eggs, cheese and parsley until frothy.
Season with salt and pepper, to taste. Stir in the avocado mixture.

4. Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add
the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the
bottom is set and the top is still runny. Occasionally lift the outer edges so
the uncooked egg can run underneath.

5. Place the skillet in the oven and cook until the eggs are set and golden
brown, 6 to 7 minutes.

6. Remove the skillet from the oven and loosen the bottom of the frittata with a
spatula. Place a serving plate over the skillet and invert the frittata onto it.
Cut into wedges and serve hot or at room temperature.

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